Cashew Cream Cheese

It’s been such a long while since my last post ! There are quite a few recipes to come 😊

Went on a trip to Oamaru last weekend, had an awesome time wandering around the town. The Steampunk Festival was on and the Victorian Quarter was absolutely humming with the weird and wonderful, finally got to watch teapot racing!

On Sunday the sun was shining as we strolled down to the market. We found some lovely raw and gluten free foods, brought a jar of Cashew Cream Cheese, it’s so good I decided to try to make it myself. No one could believe it was vegan !!

You could try other flavours, mine is spicy but fresh herbs and garlic is also nice.

Here is the result and the recipe.

You can make it thicker but I made it so it’s dipping consistency, great with corn chips 😊

Spicy Cashew Cream Cheese

1 cup cashews , soaked in water for 2-4 hours

1 clove garlic chopped finely

1/4 teaspoon of salt

Freshly ground black pepper

1/4 – 1/3 cup water

4 tablespoons lemon juice

2 tablespoons nutritional yeast

1-2 chipotle peppers (I used La Morena in adobo sauce)

Drain cashews and put into a food processor with all the remaining ingredients except the water.

Use pulse on the processor to chop up cashews ,then run for 5 mins slowly adding the water until you get the consistency you want. You should have a smooth dip like paste. Keep the processor running to get a smoother dip.

Sprinkle on some smoked paprika and serve.

Should keep fresh in fridge for about 3-5 days …… if it lasts 😊

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